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Side view of pork tenderloin on a wooden background with some slices off the end, surrounded by roasted potatoes and onions.
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Roasted pork tenderloin with herb and garlic chimichurri

Recipe for pork tenderloin with herb and garlic chimichurri marinade. You can also add baby potatoes and sweet onions to the roasting pan.
Course Main dish
Cuisine Fusion, International, Latin American, South American
Keyword Chimichurri marinade, Comfort food, Garlic, Herbs, Pork, Roasted, Solomillo, Tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 to 10 servings

Ingredients

  • 2 pork tenderloins - each pork tenderloin is 1 lb or 500 grams, so total is 2 lbs or a little under 1 kg of pork

Herb and garlic chimichurri marinade:

  • 4-5 garlic cloves
  • A large bunch of fresh herbs: parsley - leaves only, basil, oregano
  • ½ tablespoon dry oregano
  • ½ tablespoon dry thyme
  • 3-4 tablespoons of olive oil
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of smoked paprika
  • Salt/pepper

To add to roasting pan:

  • ½ cup of white wine - can also use broth
  • Baby potatoes or potatoes cut into small chunks
  • Sweet onions sliced
  • Rosemary and thyme sprigs - optional

Instructions

  • Blend ingredients for the herb and garlic chimichurri marinade
    Garlic herb chimichurri in the food processor after being blended
  • Rub pork tenderloin with half of the chimichurri marinade. Save the rest of the chimichurri for the potatoes and for serving. If you have time allow the pork tenderloins for marinate for a few hours in the refrigerator.
    Raw pork tenderloins marinating in herb chimichurri.
  • Pre-heat oven to 425F.
  • Toss the potatoes with some of the additional chimichurri marinade.
    Baby potatoes in a black bowl coated in chimichurri.
  • Add the sliced onions to the center of the roasting pan, place the tenderloins on top of the onions, add the potatoes on the sides. Pour the white wine into the pan. Add the fresh herb sprigs.
    Marinated pork tenderloins on a baking sheet with potatoes, onions and sprigs of herbs.
  • Bake for ~ 25-30 minutes ( to 145 internal temp), let rest for 3-5 minutes before cutting/serving.
    Pork tenderloin coated in chimichurri with potatoes on the side roasting in the oven.
  • Add the remaining chimichurri sauce on top to serve.
    Pork tenderloin on a wooden cutting board with some slices off the end and more chimichurri on the side.